Thanksgiving Salad

3 Cups Baby Spinach
1/4 Cup Soaked and Dehydrated Pecans
3 Medium Persimmons, cored and cut into slices
1/4 Cup Dried Cranberries or Dried Cherries

To serve Persimmons , simply remove the stem or cut the fruit in half and scoop out the flesh with a spoon or cut in vertical slices and peel skin off. In a large Salad Bowl, toss all the ingredients. Add Thanksgiving Salad Dressing of your choice, toss again and serve.

For other recipes by Dorit see

Dorit’s book: Celebrating Our Raw Nature

 

Coconut Carrot Drink

[Great for for quick, sustained energy]

4-5 Carrots
1 Young Thai Coconut

Juice carrots and pour in blender. Chop open the coconut. Pour coconut water into a powerful blender. Scoop out and add the flesh to the blender. Mix well and serve chilled if desired.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Chilled Peaches with Rasberries

12 Freestone Peaches
2 Cups Fresh Raspberries
3/4 Cup Freshly Squeezed Lime Juice
4-6 Peppermint or Spearmint Leaves for Garnish
1/2-3/4 Cup Agave Syrup or Date Paste or Monukkah Honey

Cut peaches in half and remove stones. Combine sweetener (agave or date paste or honey) and lemon juice and pour over peach halves. Marinate for 3-5 hours in refrigerator. After removing from refrigerator, place peaches in a serving bowl. Make another marinade by blending 1 cup of raspberries with some of the mint leaves and a little water in a blender and pour over the peaches. Garnish with remaining cup of raspberries and some peppermint or spearmint leaves.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature